The Wimbledon Cakery ~ Apple & Cinnamon Loaf Cake

Lockdown has had some positive outcomes. Founded in May 2020, The Wimbledon Cakery grew around Bethany B’s kitchen table.

We caught up with her to find out a bit more, and to discover one of her favourite recipes – Apple & Cinnamon Loaf Cake.

1. Your cakes all look amazing and delicious but just what was your inspiration to get started?
Thank you! I have always loved baking in my free time however lockdown (1) allowed me to explore my passion with a little more fun! I really enjoy being challenged and am able to keep pushing myself thinking of new designs.

2. What do you most enjoy about your business?

I love the big calendar events, such as Christmas, Halloween and Valentine’s, as I get to explore the theme. I’m putting together the Easter Collection at the moment.

3. From Star Wars party themes to pumpkin cup-cakes, we love all your cake designs. Which is your favourite or craziest to date and who comes up with all these great ideas?

I made a Fish Finger Sandwich Cake last year filled with fondant lettuce and ketchup (jam), with fondant peas and a miniature ketchup bottle, which I loved creating. Most of my personalised orders are from customers who have chosen a particular theme/s for their cake. My inspiration starts there, with progresses as I develop ideas that will suit their theme.

4. With so many cakes under your belt already, what are you excited for next?

I’m still expanding my Easter range at the moment and I’m looking forward to the ease of lockdown hopefully over the summer where we will all have a good excuse for a celebration and cake! I still have so many ideas for cakes, cupcakes and treats that I would love to try and am looking forward to bringing exciting designs to your table.

5. Do you have a favourite recipe?

Every cake is delicious for different reasons and suitable for a variety of occasions. Our Apple and Cinnamon Loaf cake is the perfect every day treat.

Apple & Cinnamon Crumble Loaf Cake Recipe:

Loaf ingredients:
70g butter
160g self raising flour
20g plain flour
90g light muscovado sugar
1 & 1/2 tsp ground cinnamon
2 cooking apples
3 large eggs
A pinch of salt
Additional – feel free t0 add nutmeg (1/2 tsp), ground almonds (50g), or mixed spices (1/2 tsp) if you would to.

Crumble topping:
45g plain flour
30g caster sugar
30g butter
Buttercream topping:
icing sugar
ground cinnamon
1/4 tsp vanilla extract

Buttercream topping:
60g butter
125g icing sugar
1/4 tsp ground cinnamon
1/4 tsp vanilla extract

1. Heat the oven to 180◦ or 160◦ for a fan oven
2. Grease a loaf tin, or add a loaf tin liner
3. Rub the butter and flour with the tips of your fingers until you get breadcrumbs. Then stir in the sugar, cinnamon and salt (along with any additional spices you would like to add)
4. Peel, core and dice 2 cooking apples into chunks (bite-sized pieces)
5. Stir the apples and eggs into the butter and flour mixture
6. Spoon the mixture into the prepared Loaf Tin and bake for 25 minutes
7. Prepare the crumble mixture by rubbing together the plain flour, caster sugar and butter (again, with your fingertips!)
8. After 25 minutes, either take the loaf tin out of the oven or pull the oven tray forward. Delicately spread the crumble mixture either side of the loaf, leaving a gap through the middle (lengthways). Try not to leave the oven door open or the loaf out of the oven for too long as it will allow both to cool too much.
9. Bake for a further 35 – 40 minutes, until the crumble topping has lightly browned.
10. Allow to fully cool
11. To make the buttercream, mix the butter, vanilla extract and ground cinnamon in a bowl, then sift in the icing sugar. Once the cake has fully cooled, pipe the buttercream down the centre of the loaf, either side of the crumble. Choose whatever design you like; stars, flowers, criss-cross, snake or spirals.


Bethany delivers to a 5 – 10 mile radius of Wimbledon and post smaller items across the UK

More info and contact:

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